Moist and Rich Chocolate Cake

This moist and rich chocolate cake is my absolute favorite when I want to indulge in something deeply chocolaty and incredibly satisfying. With a soft, tender crumb and a luscious chocolate frosting, it’s a classic dessert that never fails to impress—whether I’m baking for a birthday, holiday, or just a craving.

Why You’ll Love This Recipe

I love how this chocolate cake is both simple and decadent. It’s made from scratch with everyday ingredients, yet it tastes like something from a fancy bakery. The batter comes together easily, and the result is a perfectly moist cake with rich cocoa flavor and a smooth, creamy frosting that pulls it all together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Milk (or buttermilk)
• Vegetable oil
• Vanilla extract
• Hot water or brewed coffee (for extra depth)

For the chocolate frosting:

• Unsalted butter (softened)
• Unsweetened cocoa powder
• Powdered sugar
• Milk or heavy cream
• Vanilla extract
• Pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans (or line with parchment).

2. In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, I beat the eggs, sugar, milk, oil, and vanilla until smooth.

4. I gradually mix the wet ingredients into the dry ingredients, then stir in the hot water or coffee until the batter is thin and smooth.

5. I pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

7. For the frosting, I beat the softened butter with cocoa powder, then gradually add powdered sugar, alternating with milk until I reach a smooth, spreadable consistency. I finish it with a splash of vanilla and a pinch of salt.

8. Once the cakes are cool, I frost the top of one layer, stack the second on top, and frost the entire cake generously.

Servings and timing

This recipe makes one 2-layer 9-inch round cake, serving about 10 to 12 slices. It takes me about 20 minutes to prepare the batter and 30–35 minutes to bake, plus cooling and frosting time. I usually plan for around 1.5 hours total.

Variations

• I sometimes add mini chocolate chips to the batter for extra richness.

• A layer of raspberry or cherry jam between the cakes makes a fruity twist.

• I use cream cheese frosting instead of chocolate when I want a tangy contrast.

• Cupcake version: I pour the batter into cupcake liners and bake for 18–20 minutes.

storage/reheating

I store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. For the best texture, I let refrigerated slices come to room temperature before serving. I microwave individual slices for 10–15 seconds if I want that just-baked warmth.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and frost them the next day. I keep the layers wrapped tightly at room temperature.

Can I freeze this cake?

Absolutely. I freeze unfrosted layers wrapped in plastic and foil, or whole frosted cakes in a freezer-safe container for up to 2 months. I thaw overnight in the fridge.

What’s the best cocoa powder to use?

I like to use unsweetened natural cocoa powder, but Dutch-processed works too—it gives a smoother, deeper flavor.

Why add hot water or coffee to the batter?

It helps bloom the cocoa and brings out the rich chocolate flavor. Coffee especially enhances it, but I don’t taste the coffee in the final cake.

Can I make this dairy-free?

Yes, I use plant-based milk and vegan butter for both the cake and the frosting, and it still turns out beautifully moist and rich.

Conclusion

This chocolate cake is a timeless classic that never goes out of style. It’s rich, moist, and filled with everything I love about homemade desserts. Whether I’m baking for a celebration or just for fun, this recipe always delivers the perfect slice of chocolatey goodness.

Moist and Rich Chocolate Cake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 1.5 hours (including cooling/frosting)
• Yield: 10–12 slices (one 9-inch 2-layer cake)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Moist and Rich Chocolate Cake is a bakery-worthy dessert made right at home with simple ingredients. With a soft, tender crumb and deep chocolate flavor, this two-layer cake is topped with a creamy chocolate frosting for the ultimate indulgence. Perfect for birthdays, holidays, or any time you’re craving classic chocolate cake.

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Ingredients

For the cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Milk or buttermilk
• Vegetable oil
• Vanilla extract
• Hot water or brewed coffee

For the chocolate frosting:

• Unsalted butter, softened
• Unsweetened cocoa powder
• Powdered sugar
• Milk or heavy cream
• Vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C) and grease or line two 9-inch round cake pans.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, beat eggs, sugar, milk, oil, and vanilla until smooth.

4. Gradually add wet ingredients to dry, mixing until combined. Stir in hot water or coffee until batter is smooth and thin.

5. Divide batter evenly between pans.

6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

8. For the frosting, beat butter and cocoa powder together. Gradually add powdered sugar, alternating with milk until smooth and fluffy. Stir in vanilla and a pinch of salt.

9. Frost one cooled cake layer, stack the second on top, and frost the entire cake generously.

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Notes

• Add mini chocolate chips to the batter for extra richness.

• Spread raspberry or cherry jam between layers for a fruity twist.

• Swap chocolate frosting for cream cheese frosting for contrast.

• To make cupcakes: bake for 18–20 minutes at 350°F.

• Use coffee for enhanced chocolate flavor without a coffee taste.